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Recipe: Beer - Braised Sirloin Tips With Mushroom Sauce
Similar Categories: Beer, Braised, Sirloin, Tips, Mushroom, Sauce
Serving Size : 4
1 teaspoon dry mustard
1 teaspoon light brown sugar
1/2 teaspoon dried thyme leaves -- crushed
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
kosher salt
1 1/2 pounds sirloin tip steaks -- 3/4 to 1 inch thick
1/2 pound fresh mushrooms
preferably a mix of half shiitakes and half cremini
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
4 scallions -- thinly sliced
white and light green parts separated from dark gre
en parts (save both)
1 cup dark ale or porter beer
2 teaspoons worcestershire sauce
Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a
small bowl until well combined. Coat both sides of the steaks with the spic
e mix.
Remove and discard the stems from the shiitakes, if using, and trim the ste
m ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 in
ch thick.
Heat the oil in a large skillet over medium-high heat. When the oil is shim
mering, add half the steaks and sear them until nicely browned, 2 to 3 minu
tes per side (the steaks will brown quickly because of the sugar in the spi
ce mix). Transfer to a plate and repeat with the remaining steaks.
Reduce the heat to medium, add 1 Tbs. of the butter to the pan, and let it
melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, s
tirring occasionally with a wooden spoon, until the mushrooms soften and br
own, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom
of the pan with the spoon, raise the heat to medium high, bring to a boil,
and cook, uncovered, until the liquid is reduced by half, about 4 minutes.
Return the steaks and any accumulated juices to the pan, cover tightly wit
h a lid or foil, and reduce the heat to a low simmer. Braise, turning the s
teaks after 8 minutes, until tender and just cooked through (they should be
easy to slice with a paring knife), about 16 minutes total. Transfer the s
teaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. bu
tter into four pieces and swirl them into the sauce. Stir in the scallion g
reens and taste for seasoning. Serve the steak slices topped with the sauce.
Serves four.
Nutrition Information Per Serving (1/4 of recipe): 400 Calories (180 Calori
es from Fat), 38 g Protein, 12 g Carbohydrate, 20 g Total Fat (7 g Sat. Fat
, 10 g Mono. Fat, 1 g Poly Fat), 120 mg Cholesterol, 620 mg Sodium, 2 g Fib
er.
1 teaspoon dry mustard
1 teaspoon light brown sugar
1/2 teaspoon dried thyme leaves -- crushed
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
kosher salt
1 1/2 pounds sirloin tip steaks -- 3/4 to 1 inch thick
1/2 pound fresh mushrooms
preferably a mix of half shiitakes and half cremini
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
4 scallions -- thinly sliced
white and light green parts separated from dark gre
en parts (save both)
1 cup dark ale or porter beer
2 teaspoons worcestershire sauce
Mix the mustard, brown sugar, thyme, ginger, paprika, and 1 tsp. salt in a
small bowl until well combined. Coat both sides of the steaks with the spic
e mix.
Remove and discard the stems from the shiitakes, if using, and trim the ste
m ends from the cremini. Wipe all the mushrooms clean and slice them 1/4 in
ch thick.
Heat the oil in a large skillet over medium-high heat. When the oil is shim
mering, add half the steaks and sear them until nicely browned, 2 to 3 minu
tes per side (the steaks will brown quickly because of the sugar in the spi
ce mix). Transfer to a plate and repeat with the remaining steaks.
Reduce the heat to medium, add 1 Tbs. of the butter to the pan, and let it
melt. Add the mushrooms, the scallion whites, and 1/4 tsp. salt and cook, s
tirring occasionally with a wooden spoon, until the mushrooms soften and br
own, 4 to 6 minutes. Pour in the beer and Worcestershire. Scrape the bottom
of the pan with the spoon, raise the heat to medium high, bring to a boil,
and cook, uncovered, until the liquid is reduced by half, about 4 minutes.
Return the steaks and any accumulated juices to the pan, cover tightly wit
h a lid or foil, and reduce the heat to a low simmer. Braise, turning the s
teaks after 8 minutes, until tender and just cooked through (they should be
easy to slice with a paring knife), about 16 minutes total. Transfer the s
teaks to a cutting board and slice them thinly. Cut the remaining 1 Tbs. bu
tter into four pieces and swirl them into the sauce. Stir in the scallion g
reens and taste for seasoning. Serve the steak slices topped with the sauce.
Serves four.
Nutrition Information Per Serving (1/4 of recipe): 400 Calories (180 Calori
es from Fat), 38 g Protein, 12 g Carbohydrate, 20 g Total Fat (7 g Sat. Fat
, 10 g Mono. Fat, 1 g Poly Fat), 120 mg Cholesterol, 620 mg Sodium, 2 g Fib
er.
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